Begin by cleaning the chicken livers under cold water and patting them dry with paper towels. Trim any fat or connective tissue. Season with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute or until fragrant.

Push the onions and garlic to the side of the skillet and add the butter. Once it’s melted and sizzling, add the chicken livers in a single layer. Cook for 2-3 minutes on each side until browned, no longer pink in the center.

Toss in fresh herbs and mix everything together. Adjust seasoning as necessary. Serve hot, perhaps over a bed of greens or alongside toasted bread.